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This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less bea...

For his very classic, chunky ratatouille, Bill Neal sautéed each vegetable separately before simmering them all ...

During mango and lemon seasons, most Indian housewives put up pickles in their mataman, an earthenware pickling pot. ...

F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like s...

Worcestershire sauce may seem out of place in an Indian recipe. Some food historians, however, believe the condiment ...

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that he...

Making this slightly smoky bean stew is very easy: Just sauté vegetables: add water, ham hock and beans; then le...

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke h...

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks...

When fresh fava beans are available, use them in place of the cranberry beans. Plus: F&W's Guide to Fresh Spring...

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgi...

This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingre...

Michael Symon uses leftover turkey stock and meat to make this soothing soup. Symon cooks sautéed carrots, parsn...

"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, b...

This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.

This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

“I love food that makes noise,” says Edward Lee, chef and owner of Louisville, Kentucky’s 610 Magnolia and the Wine S...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pas...

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